Description
This delightful Pineapple Upside-Down Cake features a caramelized topping of pineapple rings and cherries, sitting atop a moist and fluffy cake.
Ingredients
Scale
- ¼ cup butter, melted
- ½ cup brown sugar
- 7 pineapple rings
- 7 maraschino cherries (optional)
- ½ cup granulated sugar
- ¼ cup softened butter
- 1 large egg
- ½ cup milk
- 1 cup all-purpose flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Pour the melted butter into an 8-inch round cake pan, then sprinkle the brown sugar evenly over the top.
- Place the pineapple rings over the sugar mixture. Add a cherry to the center of each ring if you are using this ingredient. Set aside.
- In a bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the milk. Add the flour and baking powder, mixing just until smooth.
- Gently spread the batter over the pineapple layer, smoothing the top without disturbing the fruit.
- Bake for 38–40 minutes, until golden, and a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then carefully invert it onto a serving plate. Let the pan release naturally — don’t rush this part.
Notes
- Ensure to let the cake cool before inverting to prevent breaking.
- The maraschino cherries are optional, but they add a nice touch to the presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg